I cooked, I cooked! The pasta was purchased at the culinary wonderland that is the Italian market near us, the chanterelles at the FM on Saturday.
Tagliolini ai funghi porcini con finferli. The cookware leaves much to be desired, but everything came out wonderfully. Started the ‘sauce’ with a mix of ghee & olive oil, rendered some diced bacon (and ended up spooning some of the fat out) until crispy, added diced shallots, then the chanterelles, splash of white, crème fraîche, fresh parsley – et voila. La pasta.
Side salad with my lettuce obsession, mâche, cherry tomatoes & half of a perfectly ripe avocado in a creamy mustard dressing.
